Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

Smoke Screen

Mmmmm, smoke-flavored beers. It seems like most smoked beers just don’t have enough of that campfire punch, but fear not, for we have a saving grace. Smoke Screen is a classic Rauchbier with a decoction mash, so this one’s for all-grainers only. This recipe is by Randy Scorby of Baker City, Ore. Randy is a member of Good Libations and the 2011 NHC Homebrewer of the Year.

Smoke Screen | Classic Rauchbier

Ingredients

  • For 5 gallons (18.93 L)
    • 6.9 lb (3.13 kg) Weyermann Rauch malt
    • 1.1 lb (498 g) Weyermann Pilsner malt
    • 1.0 lb (454 g) Weyermann Munich II malt
    • 0.7 lb (317 g) 51L caramel-Vienna malt
    • 0.1 lb (45 g) Carafa II malt
    • 2.0 oz (57 g) Tettnang hops, 4% a.a. (60 min)
    • 0.3 oz (8.5 g) Tettnang hops, 4% a.a. (5 min)
    • Wyeast No. 2633 Octoberfest lager yeast blend starter
    • 0.5 tsp yeast nutrient (15 min)
    • 2.5 vol. forced CO2 to carbonate

    Specifications

    • Original Gravity: 1.057
    • Final Gravity: 1.013
    • ABV: 5.8%
    • IBU: 27
    • SRM: 12
    • Boil Time: 90 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    Directions

    • Single decoction mash schedule. Mash in at 122°F (50°C), hold for 10 minutes. Pull a thick decoction and hold at 154°F (68°C) for 20 minutes, and boil for 10 minutes. Return to main mash and hold at 154°F (68°C) for 40 minutes or until conversion is achieved. Sparge with 168°F (76°C) water.
    • Primary Fermentation: 48 days at 48° F (9°C)